Easier Than You Think Puff Pastry Glen And Friends Cooking
Making Puff Pastry from scratch is technically pretty simple just takes time waiting for it to chill between rolling.

Ingredients:
Beurrage:
750 mL (3 cups) unsalted butter, room temperature
250 mL (1 cup) allpurpose flour
Détrempe:
1L (4 cup) allpurpose flour
125 mL (½ cup) unsalted butter, room temperature
15 mL (1 Tbsp) sugar
10 mL (2 tsp) salt
15 mL (1 Tbsp) white vinegar
250 mL (1 cup) cold water
1 egg yolk


Method:
Beurrage: (beurre manié) In a stand mixer with a paddle; beat the butter and flour together until smooth. Line an 8" cake pan with plastic wrap; transfer the butter to the pan and spread it level. Chill 45 minutes to an hour while you make the détrempe.
Détrempe: In a stand mixer with a dough hook; blend all of the détrempe ingredients together on low speed. Once it comes together knead on low speed for 34 minutes, then form into a square and refrigerate for 30 minutes.
Lamination: On a lightly floured surface roll the détrempe into a square roughly twice the size of the beurrage. Place the barrage in the centre of the détrempe at a 45º angle then pull the corners of the détrempe over the beurrage sealing it like an envelope.
Roll this dough out into a rectangle roughly 20"x10" flouring the dough and work surface as needed. Fold one end ¾ of the way over, then the other end in to meet then fold in half. Make sure to dust off any excess flour with a pastry brush before folding. Rotate the dough 90 degrees and repeat the rolling and folding steps as above. Wrap the dough and chill for a minimum of 2 hours or up to a day.
Repeat this roll and fold procedure 2 more times.
If the dough / butter becomes too warm, or the dough is fighting back when rolling refrigerate after each roll and fold.
Puff pastry dough can kept in the fridge 4 days, or can be frozen for up to 3 months. Thaw in the fridge before using.

Makes about 1.5Kg (3 lbs).

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